Category: Cookies

I promised my husband that I will baked his favourite Oats Cookies after raya …. and since today is a public holiday, I decided to bake them to surprise him when he comes back from work later in the evening.

Before baking

Here’s the recipe for the Oats Cookies. Instead of adding diced red cherries on top, I substitute it with choc chips.

Method:
1. In a big bowl, mix thoroughly the butter, sugar, egg and vanilla essence. Use a spatula to mix them.
2. Add in the oats and almonds. Mix well.
3. Use your hand to take a bit of the mixture and clump it together into a small round shape.
4. Arrange onto the baking tray and add either small cut red cherries or chocolate chips on top of the cookies.
5. Baked at 180 degree C for about 15-20 minutes or till golden brown.
6. Cool the cookies and keep them in airtight cookie bottle.

I had the luxury of eating this wonderful nuts cookies last year during the Eid celebration and thanks to my niece for sharing this recipe which has now been in my keep as one of my favourite cookies 🙂

The recipe itself is easy to do but the only thing I would grouch is the price of the florentine flour. It is not cheap …. for a 500g packet, it cost about $11. No wonder seller are selling it by grams.

The premix florentine flour

Anyway, since CNY is coming up soon, I had decided to bake this cookies for my department colleagues. I think I will also do this for the coming Eid celebration in June. Its cheaper to do on my own than buying from outside since it cost more to buy.

20-30 pcs of alumium mouldNote: I prefer to use ths method cos its easier to peel off the cookies and it looks nice in round shape, but you could do it other ways, just google the internet and you can see other methods.

Mix all ingredients together

Method:
– Bake the nuts separately in the oven for about 4 mins at 150 degree C.
– Pour the florentine flour into a big bowl and add the pinch of salt. Mix thorougly.
– After the nuts are cool, add them to the flour and mix well.
– Up the oven temperature to 160 degree C.
– Scoop a spoonful of the mixture into the aluminium mould, spread them firmly and place the moulds into the baking tray.
– Bake for about 8-10 mins (depending on your oven), until it looks golden brown (not too brown alright)
– Take off from the oven and let it cool for about 2-3 mins before pushing it out from the moulds.

Using the alumium round moulds … I find it easy to use this method

Note:
1. You have to be vigilant while making these cookies as they cook very fast.
2. To peel from the mould, just turn the mould upside down onto your palm and using your other hand, press the back based of the mould.

The whole house smells good … hmm … yumss!!! I simply love the smell of oats and bananas that’s coming out from the oven right now. Alhamdulillah, it’s really great to be at home and be able to do a bit of baking 😉

Oats and Bananas cookies

I am now in the midst of baking the “breakfast cookies” shared by “Spend with Pennies”. It’s suppose to be a healthy breakfast cookies but I choose to bake it for a teatime instead 😉

I opt out of using choc chips since I do not have them in the house. The cookies are the kind that is soft and since no sugar are added, thus, they are not sweet yet I like the taste … thanks to the bananas, raisins and oats.

Method:
– Preheat oven to 190 degree C.
– Mix all ingredients in a large bow till well combined.
– Place a tablespoon of the mixture onto a parchment lined pan (or you can just use non-stick baking pan) and gently press with a fork.
– Bake for about 15-18 mins or until lightly browned.
– Cool completely.

Method:
– Beat the sugar and butter till fluffy .
– Add in the egg yolk and vanilla essence.
– Add in the flour bit by bit till it become a dough.
– Grate the dough onto a plate with the paper cup (one by one) and those that fall off to the plate I will then scoop up using a spoon into the next paper cup.
– Add the chocolate rice on top (toppings).
– Bake for about 10 mins or till cook at 150 degree C.

Did not feel like baking for the Eid, but my girls wanted me to do it so I gave in and once I started, I baked not only 1 but 4 types of Eid cookies hehee…

Below is 2 of our family favourites, Sugee and Chocolate Almond.

Sugee

Ingredients

(I modified again my sugee recipe from my previous entry, thanks to a tip I received from a sister just recently and this time can see the cracks and much much more melty-in-mouth … in fact my family members and colleagues at work gives more than the THUMBS UP!

Sis Faeez17, if you’re reading this, I hope yours turn out good and my suggestion in future you might want to try this latest modified recipe for the Sugee 🙂

400 gm of ghee (clarified butter)3/4 full of icing sugar – using the empty ghee tin to measure
1 tbsp of condensed milk
100 gm of almond powder1 pkt of self-raising flour – use only about 750-800 g or until you find its easy to make rounded balls with the dough)
a pinch of salt
1 tsp of baking powder

Method :

– Mix and stir well the ghee, sugar and salt
– Add baking powder, almond powder and condensed milk
– Add the flour bit by bit, until able to form a soft dough
– Make into small round balls and put into paper cups in a baking tray
– Bake at 160 degree celsius for 15 mins.

Method:
– Sift plain flour, corn flour and icing sugar.
– Add ground almonds and mix well.
– Add melted butter and oil. Bring all ingredients together to form a dough.
– Scoop one level of teaspoon of dough and shape it into a ball (this method is if you’re using a cookie press mould like I did). Alternatively, you can roll the dough and use a cookie cutter.
– Arrange onto the baking tray.
– Brush with the egg and bake in a preheated oven at 170 degree C for 15-20 or until slightly brown.
– Allow the cookies to cool completely on a wire rack before storing.

Ok here’s the recipe for the Chocolate Chip cookies I baked for the Teacher’s Day. A simple recipe shared by one of my longest friend, colleague and sister, a very strong and brave woman, a woman I admire and look up to. Thank you Umm Z for always being generous with your knowledge.

One of the best recipes for Chocolate Chips I’ve reckon …. even my colleagues at work said so, what more my children 😉

Beat the butter and sugar. Add the vanilla essence, cream of tartar, bicarbonate of soda (beat again for few seconds). Then add egg, salt and milo. Continue beating for a minute then add flour, mix thoroughly. Finally, add the cashew nuts and chocolate chips. Mix them evenly. Scoop using either a spoon or your own fingers, arrange the cookies on the baking tray and bake at 180 degree C for 10 mins.

From Friday to Saturday …. 2 days in a row, I have been spending my time trying out 3 different types of Almond Sugee Cookie recipes. Thus the title above … a marathon cos its one recipe after another. 2 of the recipes I got them from the internet and the last one is a recipe from my 3rd sister.

Why am I making all these cookies? Cos Lunar New Year is coming … it is an annual event that will have me baking something for my manager. It is my annual gift to her ….to celebrate the Lunar New Year as well as an opportunity for me to say ‘thank you’ to her for always being a supportive RO.

Almond Sugee – 1st recipe

Ok the first recipe I tried was from this link : http://resipicitarasawan.blogspot.sg/2009/05/suji-almond.html (the recipes in Malay), so here’s the translation :

– Mix and stir well the butter, ghee, sugar and vanilla essence together. – Add the flour, semolina flour, baking powder and almond powder. Knead to become a soft dough. – Roll the dough and use a cookie cutter to cut out and put on the baking tray. (I did not do these, instead I make them into ball shape and put into paper cups) – Bake at 140 degree celsius for 30 mins.

(Optional : glaze egg yolk on top of biscuits and sprinkle some diced almonds before putting into the oven)

My verdict : The nicest looking among the 3 cookies, taste great but it’s not the melt in the mouth kind of sugee cookie. I still give my thumbs up!

When it’s ready to fill up the cookie bottle … yumss!

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Almond Sugee – 2ndrecipe

The 2nd recipe comes from this link : http://www.roseskitchenette.com/2007/01/24/almond-suji-cookies/

The recipe is in English so can just copy and paste the link for those who would like to try this version.

My verdict : Defintely melt in the mouth …but the dough is too soft and I could not make them into nice looking round shape. Still I consider this a good recipe to have.

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Almond Sugee – 3rdrecipe

The 3rd recipe I almost got it right except for an error listed in the recipe (a typo by my BIL hehee), the cookie did not taste as good as it should be. I know its taste cos every year my 3rd sister would bake these sugee for the Eid celebration. By this time, I was too tired to try again. So I’m leaving it as it is. Will try again maybe next time. Oh yes! this sugee cookie is also the melt in the mouth kind and frankly tasted better than the 2nd version.

– Mix and stir well the ghee, sugar and salt – Add baking powder, almond powder and condensed milk – Add the flour bit by bit, until able to form a soft dough – Make into small round balls and put into paper cups in a baking tray – Bake at 160 degree celsius for 15 mins.

1) Cream butter and sugar until fluffy 2) Add in egg yolk 3) Fold in flour 4) Add in raisin or mixed fruits – mix well. 5) Add in crushed cornflakes – mix well 6) Using your hand, take small amount of the mixture and make a ball shape and put in into paper cups. 7) Bake at 160 degree celsius for about 10 – 15 mins